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J. Microbiol. Biotechnol. 2003; 13(5): 692-699

Published online October 28, 2003

Copyright © The Korean Society for Microbiology and Biotechnology.

Characterization of Biogenic Amine-Producing Microorganisms Isolated from Myeolchi-Jeot, Korean Salted and Fermented Anchovy

Mah Jae-Hyung , Jun-Bae Ahn 1, Jong-Hyun Park 2, Ha-Chin Sung 2 and Han-Joon Hwang 2

Graduate School of Life Sciences and Biotechnology Korea University Seoul 136-701 Korea, 1Department of Food Science and Technology Youngdong University Youngdong 370-701 Korea, 2Department of Food and Bioengineering Kyungwon University Sungnam 461-701 Korea

Abstract

The changes of physicochemical and microbiological states of Myeolchi-jeot, a Korean salted and fermented anchovy, were investigated during 20 days of storage at $4^{\circ}C,\;15^{\circ}C,\;and\;30^{\circ}C$. A total of 314 bacterial strains isolated from Myeolchi-jeot samples at different time intervals were identified, and their abilities to produce biogenic amines were determined by both decarboxylating agar media and HPLC analysis. The salinity and water activity of Myeolchi-jeot changed little, while the pH increased slightly over 20 days at the tested temperatures. A significant increase of total plate count was observed in the sample stored at $30^{\circ}C$. Staphylococcus spp. were dominant in Myeolchi-jeot, and its amine productivity was very weak. Bacillus spp. appeared increasingly with the progress of storage at all temperatures tested, and the increase was considerably dependent on the increase of storage temperature. Also, 58-73%, 83-90%, 81-90%, and 83-93% of Bacillus strains had the ability to produce histamine, tyramine, putrescine, and cadaverine, respectively. Therefore, the main amine producer in Myeolchi-jeot stored for a long period seems to be the genus Bacillus, especially B. licheniformis.

Keywords: Myeolchi-jeot,Koreansaltedandfermentedanchovy,storage,biogenicamines,HPLC,Staphylococcus,Bacillus